Today I present to you the RISOTTO WITH SPARKLING WINE AND HIMALAYAN PINK SALT. A refined first course, perfect for the Christmas lunch or New Year’s Eve dinner. The recipe is very simple to prepare, perfect even for those who are new to cooking. To prepare it, I recommend a good sparkling wine at room temperature and to add even more flavor, I used pomegranate seeds and Himalayan Pink Salt La Dogheria 1880. A company specializing in spices, aromatic herbs, seasonings, and special salts. The convenient grinder allows you to dose the right amount of salt and make this dish chic.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1.25 cups rice
- to taste HIMALAYAN PINK SALT LA DROGHERIA 1880
- 1/2 pomegranate
- 3/4 cup sparkling wine
- 1 white onion (For the vegetable broth)
- 1 celery (For the vegetable broth)
- 1 carrot (For the vegetable broth)
- 2 tbsps butter (Plus 2 tbsps for creaming at the end of cooking)
How to make Risotto with Sparkling Wine and Himalayan Pink Salt
As the first step, you need to prepare the vegetable broth with celery, carrot, and onion; once ready, keep it very hot.
In a large pan, put the oil and butter, along with the finely chopped onion, and let it wilt. Sprinkle in the rice, which you will toast for a few moments over a high flame, stirring occasionally.
Then pour all the sparkling wine into the pot, stirring the rice continuously so it doesn’t stick to the bottom. When necessary, add a few ladles of vegetable broth.
Add the HIMALAYAN PINK SALT LA DROGHERIA 1880 and stir. A few moments before the end of cooking, add the pomegranate seeds, then turn off the heat and cream the rice with the remaining butter.
Plate and serve with a generous grind of HIMALAYAN PINK SALT La Drogheria 1880.
Storage
The RISOTTO WITH SPARKLING WINE AND HIMALAYAN PINK SALT can be stored in the refrigerator for up to two days.
